St. Patricks Day Irish Cheddar and Stout Fondue
Cheese Fondue You?re probably thinking, ?Fondue?for St. Patrick?s Day?? Sure, it?s true that the old-fashioned dish is to serve corned beef and cabbage and maybe you?ve been dishing out a Reuben soup for an appetizer. But you?ve probably been...
You?re probably thinking, ?Fondue?for St. Patrick?s Day?? Sure, it?s true that the old-fashioned dish is to serve corned beef and cabbage and maybe you?ve been dishing out a Reuben soup for an appetizer. But you?ve probably been serving that to your guests for years; why not break away and serve something a bit different? Actually, this dish can be either a main dish or an appetizer. Yes, one usually has thoughts of France when fondue is mentioned; but this fondue has an Irish twist to it!
- 2½ - 3 c. Irish cheddar cheese
- 1 c. Extra Stout Guinness
- 2 tsp. Tabasco sauce
- 1 tsp. Worcestershire sauce
- 3 tbsp. all-purpose flour
- 4 tsp. mustard powder
- 2 tbsp. chopped chives
Begin by shredding the cheese and combining it with the flour in a medium bowl; this will enhance the consistency and help with thickening the fondue. Set the bowl aside when the cheese and flour are combined.
Fill a medium-sized pot with 1 inch of water and place onto a burner over high heat. Put a liner into the pot and when you can see steam, decrease to medium heat.
Pour the beer into the liner and stir with a fork. While you?re stirring, mix in Tabasco sauce, mustard powder and Worcestershire sauce; continue to stir for about 30 seconds.
Toss in about half of the cheese and keep mixing until the cheese is entirely blended into the liquid. Next, while constantly stirring, throw in very small amounts?pinches?of cheese until you use up the rest of the cheese; blend with a whipping, clockwise movement until the mixture is smooth. Keep a watchful eye on the cheese as you?re adding it to the liquid and realize that you might need to use a little more cheese or you might not need to put in as much cheese as the recipe calls for?just as long as the fondue has the correct consistency. When the dish is complete, the cheese should have a warm honey-like consistency.
Remove the fork from the pot and sprinkle the fondue with chives. This can be served with apple chunks, crusty bread, broccoli or any other food that can be dipped.
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